Cocktail Week

We are teaming up with Event Santa Cruz to bring the community the first annual Santa Cruz WavesCocktail Week. This week will be at the end of September, from the 23rd – 28th. We’ll be featuring one cocktail per venue for the entire week for patrons to come and try.

Then on Friday Sept. 28 we will have a BIG END OF COCKTAIL WEEK BASH at Verve Coffee at 104 Bronson Street from 6pm to 9pm.

515 Kitchen & Cocktails

Name of Drink: The Riptide

The Riptide is a dangerous cocktail that make make you get carried away! The Riptide features Venus Spirits Aquavit made locally in Santa Cruz, Lime, Creme de Peche peach liqueur, orgeat, coconut water and peychauds bitters . Aquavit is a spirit that is typically produced in Scandinavian. It is made in the same way as one makes gin but instead of focusing on juniper berries aquavit focuses on caraway giving it a flavor like rye bread which pairs wonderfully in the tiki style cocktail.

Seascape Resort

Name of Drink: BOBA PHAT $7

nolet’s gin, matcha green tea, simple, milk, boba pearls

Inspiration behind drink:

I am fascinated with the idea of bubble tea (aka boba tea).

To me, it’s such a bizarre and interesting food that has exploded in popularity. I wanted to create a grown up boozy version of this fun treat. Boba pearls (also know as tapioca balls) are a product that comes from tapioca, a starch which is in turn extracted from the cassava root. Bubble Tea , originally created in Taiwan , is a non-alcoholic tea-based drink invented in the 1980s.

Is their a story behind the drinks name? If so, fill us in!

I am a die hard Sci Fi fan. As a a kid born in the 80’s, Star Wars is part of my nerdy makeup! “BOBA FETT” is a cult figure and one of the most popular Star Wars characters. As a bounty hunter in the films, he is a cool and collected character that presents a “wicked ambiguity.” I changed the “FETT” into

“PHAT” a silly, ridiculous and outdated term (in my opinion) for “cool” or awesome.” “That album she released is “phat”

Detailed description of the drink (ingredients, flavors, what makes it memorable)

Nolet’s is a gorgeous dutch gin with a beautiful viscosity and sweetness. It lends itself perfectly to this cocktail .We make the matcha tea mix from quality matcha powder, whisking it with boiling water, fine straining , allowing to chill and adding house simple syrup.

We prepare the cocktail by adding the cooked boba pearls that have been slightly chilled and stored in simple syrup to the bottom of a snifter glass, then shake together the gin, matcha mix, whole milk and fine strain. We add a special wide boba straw . Almond or soy can be used in place of milk for our non-dairy guests. This cocktail is well balanced, slightly sweet, pleasantly bitter, clean and herbaceous.

Burger. SC

Drink: Trouble In Paradise $8

This whiskey based cocktail comes together with luxardo bitters, citrus, house mae black pepper & honey simple over fresh basil. deliciously herbaceous and excitable, this cocktail is likely to cause some trouble in paradise.

THE PARISH PUBLICK HOUSE

Name of the drink: Jasbir Hibiscus Margarita

Inspiration for the drink: Partner, Karen Madura, had just been in the Florida Keys drinking a lot of margaritas and daiquiris and this cocktail is a kind of margarita and daiquiri hybrid.

Is there a story behind the drink’s name? If so, fill us in! Jasbir loves the color pink; shirts, sunglasses, backpacks, everything…so we worked our way one afternoon through some drink ideas to try and incorporate hibiscus into something tasty. We decided on a margarita variation using Suerte Tequila, Rhum Clement Orange Shrubb, fresh lime, and a hibiscus simple. When we finally got the balance it looked great in the glass and was a good homage to the years I had been living in Colorado, the holidays I spent drinking in the Caribbean, and Jasbir’s favorite color pink.

Detailed description of the drink (ingredients, flavors, what makes it memorable):

Rhum Clement Creole Shrubb: Most orange cocktail additives have a cognac or neural spirits base but Rhum Clement Creole Shrubb uses rhum agricole, a distinctive type of rum from Martinique that is made from sugar-cane juice rather than molasses, the base material for most other rums. Rhum agricole is sharper and more peppery in flavor than molasses-based rums. For Creole Shrubb, bitter orange peels and a mix of spices are added to the base. This makes for a lean and sharp liqueur, with the rich orange notes typically found in curacaos but without the heavy sugar sweetness.

A refreshing cocktail made with Kettle One Cucumber Vodka, fresh squeezed lemons and mint leaves served in a pint with a side car martini glass. Makes a delicious end of summer drink.

BRADY’S YACHT CLUB

Name of the drink: Bradyscillin (a riff on the Penicillin)

Inspiration for the drink:

We are inspired by the Penicillin cocktail, which traditionally features fresh lemon juice, honey ginger syrup, and scotch whiskey served on the rocks with another really smoky scotch as a floater, like Laphroig. This cocktail was invented in 2005 by a New York Bartender named Sam Ross but has rapidly established itself as a great cocktail. We took his base recipe and made it a little more California and a lot more Brady’s.

We like to make a drink our own at Brady’s, hence the Bradyscillin name. We especially love Irish Whiskey, so we swapped out the blended scotch base with delicious Jameson in this recipe. We also have been drinking and enjoying a lot of Mezcal. We use Vida Mezcal in place of the smoky scotch as a float. These flavors go great with our ginger honey simple and the fresh lemon, but it is a little bit lighter, more Californian, than its New York inspiration.

We make the honey and ginger simple syrup ourselves. The honey and ginger are warmer, spicier and slightly less cloying than a traditional simple syrup. We use fresh lemon juice and Jameson, which mixes so well with those flavors. The cocktail is a great balance of ginger spice, bright lemon, sour and sweet, with the smoke pulling through. Then we top it with a small float of Mezcal. It gives a smoky kick that goes great with the ginger and citrus and veers away from the straight smoky peat flavors of those big smoky scotches. We have been serving it on the rocks.

Event Details

November 24, 2018Starts at 12:00 PM11/24/2018
12:00 PM -Overview - Capitola Main Beach Surfing Santa arrives with his outrigger canoe and surfboard on the shores of Capitola Main [...]

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Event Details

November 24, 2018

Starts at 12:00 PM

11/24/2018 12:00 PM –

Overview – Capitola Main Beach Surfing Santa arrives with his outrigger canoe and surfboard on the shores of Capitola Main Beach at 12 noon. Be sure to bring your Christmas list and a camera to capture Santa’s wave-riding arrival. Once Santa has toweled off, he’ll settle in his beach chair to hear holiday wishes and have a nice long visit with all of the children.

Time

Event Details

A group of UC Santa Cruz undergraduate students are hosting both a film festival and an ambitious art installation this fall at the Seymour Marine Discovery Center, and [...]

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Event Details

A group of UC Santa Cruz undergraduate students are hosting both a film festival and an ambitious art installation this fall at the Seymour Marine Discovery Center, and both events are open to the public. The students aim to showcase local conservation efforts in Monterey Bay, as well as the damage done to the ocean by single-use plastics.

For months, students in Professor Don Croll’s Marine Conservation Biology course at UC Santa Cruz have worked to develop self-directed four-minute documentary shorts. The films cover topics across the conservation spectrum—from fish hatcheries, to marine mammal rescues, to California condor recovery—all focused on conservation work happening in the Monterey Bay area right now. Join us on Saturday, December 1 at 1 PM at the Seymour Center to see the films and celebrate the work of the next generation of marine conservationists.

The whale of a weekend continues with the unveiling of an art installation––inside the famous blue whale skeleton, an icon of Santa Cruz. The installation, made of non-recyclable, single-use plastics, is an effort to highlight unseen effects of plastic pollution and to illuminate ways to stop trash flowing into the ocean. From Friday, November 30 through Thursday, December 6, the installation will hang under the ribcage of the big blue whale at the Seymour Center. The students are inviting members of the community to come see the whale, and share their impressions and images on social media using the tag #whaleofaproblem.

The students’ message is two-fold: stop the use of single-use plastics by switching to reusable containers, and prevent non-recyclable plastics from entering the recycle stream. In collaboration with the Santa Cruz Resource Recovery Facility, the students aim to focus on non-recyclable plastics, which can cause significant problems for efficient recycling.

“A surprising amount of plastics put into recycling bins cannot be recycled,” said Croll, faculty in the Ecology and Evolutionary Biology Department. “The worst offenders are those “clamshell” plastic containers from grocery stores––they’re everywhere, and can really foul up the recycle stream.”

Many of the undergraduate students will be on hand throughout the weekend to provide information and answer questions. “Many Santa Cruz residents may already know that we have a whale of a problem, but they don’t know what they can do about it,” said Grace Reed, a fourth year student in the course. “Our installation will highlight the unseen effects of plastic pollution and let people know what they can do to stop it.”

The 87-foot blue whale skeleton is one of the largest skeletons of its kind worldwide and is often affectionately referred to as “Ms. Blue.” The immense female whale died of unknown causes and washed ashore near Pescadero in 1979.

ABOUT THE SEYMOUR CENTER: Overlooking the Monterey Bay National Marine Sanctuary, the Seymour Center is a “living classroom” featuring exhibits, aquariums, touch pools, whale skeletons, full-scale elephant seal models, the Ocean Discovery Shop, and unsurpassed ocean vistas. The aquariums and exhibits feature the everyday tools of ocean exploration and focus on research conducted by scientists locally and around the world. Interactive stations provide hands-on learning experiences, and docents lead tours and bring marine science to life. The Seymour Center is open Tuesday–Sunday, 10 AM–5 PM, and every day in July and August.

WHAT: A Whale of a Weekend: Art Installation and Marine Conservation Film Festival